Back to 4 servings rice 2 cups jasmine rice, rinsed until the water runs clear 0.5 cup thick coconut milk, full-fat, unsweetened 2 cups water, plus a splash more if the rice looks dry 1 lemongrass stalk, bruised and knotted 2 pandan leaves, fresh or thawed frozen, tied in knots 3 kaffir lime leaves, or 2 Indonesian bay leaves (daun salam) 2 thin slices fresh ginger 2 thin slices galangal 1 teaspoon ground coriander 0.5 teaspoon salt topping 0.5 teaspoon olive oil, or any neutral cooking oil 0.33 cup dry roasted peanuts 1 teaspoon kecap manis, or plain tamari serving 1 cucumber, sliced, for serving fried shallots, for garnish sambal, for serving boiled or fried egg, optional but traditional
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1 Step 1: Rinse the rice in several changes of water until it runs clear, then soak it in fresh water for 30 minutes and drain well.2 Step 2: Combine the drained rice, coconut milk, water, lemongrass, pandan, lime leaves, ginger, galangal, coriander and salt in a medium pot. Heat over medium until steaming, not boiling hard.3 Step 3: Bring to a boil, then reduce the heat to low, cover tightly and simmer for 15 to 18 minutes, without lifting the lid, until the liquid is absorbed and the rice is tender.4 Step 4: Remove from the heat and let the rice rest covered for 5 to 10 minutes to steam.5 Step 5: Meanwhile, heat the oil in a small pan over medium heat, add the peanuts and toast 3 to 4 minutes, stirring often, until lightly golden and fragrant. Stir in the kecap manis and cook about 40 seconds until the peanuts are coated.6 Step 6: Fluff the rice with a fork, discard the lemongrass, pandan, lime leaves, ginger and galangal, and stir gently so the grains stay whole.7 Step 7: Serve warm topped with the glazed peanuts and fried shallots, with cucumber, sambal and egg alongside.getsaucepan.com/r/5714b5ac-f245-542b-bb1b-e875056b6b84
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